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Shitake Roulade

Recipe Introduction


This recipe was inspired when I came across some really fresh shitake mushrooms ( a rare occurence in sunny southern Calif. where I am.) Any exotic mushroom you want to feature would work well.
Remember, I cook--I don't give formulas--so if you can't cook don't read on. Those who can cook will have great success--this recipe was so good I'd pay a hefty price in a restaurant.





List of Ingredients



• Approx. 2 to 3 medium shitake mushrooms (about 2 inches across) per serving
  
• 1 boneless chicken breast--per serving
  
• crushed garlic--jarred works just fine
  
• brandy (something you'd be willing to drink)
  
• sliced swiss cheese
  
• heavy whipping cream
  
• salt and pepper
  
• Unsalted butter
  
• olive oil
  






Instructions



1. Add 1 1/2 to 2 tbp butter and a small amount (approx. half as much) olive oil per serving to skillet. Note: Shitakes seem to be less watery and will absorb the oil quickly. add approx 1/4 tsp. crushed garlic per serving or to taste . When mushrooms are softened deglaze pan with a splash of brandy and set aside.
   
   
2. Pound chicken breasts to about the thickness of corrogated cardboard by placing the breast between sheets of plastic wrap before pounding. NOTE: Rubber mallets used lenghwise are inexpensive and great for pounding meat. And--don't fret meat comes together so any small rips or tears are no problem!
   
   
3. Season chicken on both sides with salt and fresh ground pepper. NOTE: after pounding the second side choose the least attracive side to put stuff.
   
   
4. Lay swiss cheese slice or slices across upper 1/3 portion of pounded breast. Top Swiss with shitakes. Roll chicken breast as tightly as possible. Tie with string or use toothpicks. Just make sure roll is tight!
   
   
5. Heat oven to 375 degrees. Meanwhile heat enough olive oil to cover bottom of skillet. when lightly smoking add rolled chicken and sear all four sides. When nicely seared and browned put in baking dish unless your skillet is ovenproof.
   
   
6. Place in oven for another 5 to 8 minutes.
   
   
7. Take 1/2 medium shitake per seving and dice small--sautee in just butter over medium heat with salt and pepper--again add brandy then heavy cream (amount to cover each serving.) When mixture comes to boil put on lowest heat possible. If sauce gets too thick add more cream. Also taste and add any needed salt and pepper. ( Can also be turned off and reheated just before serving)
   
   
8. When serving pour sauce over chicken after removing string or toothpicks (I prefer the string for this dish). Or you could choose to slice the roll and they them out atop the sauce. There are many plating options. Whatever works for you I'm sure all will enjoy.
   
   






Final Comments


This recipe is really not labor intensive and the results far surpassed my expectations. If you can't find fresh shitakes try another mushroom that is worth featuring-- even button mushrooms would still be ok. For me garlic and swiss cheese are a perfect match but you could try another cheese. My only suggestion would be that if using a fabulous mushroom you don't want the cheese to overpower those muchrooms.